Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 6 strips bacon, cooked until crispy
- 1/2 cup ranch dressing
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 4 large flour tortillas
- 1 tablespoon olive oil or cooking spray
- Optional: diced tomatoes, chopped green onions, or jalapeños for topping
Instructions
- Cook bacon until crispy and chop into small pieces.
- If needed, shred or dice pre-cooked chicken for easy addition.
- Spread ranch dressing evenly over one side of a tortilla.
- Layer with shredded chicken, chopped bacon, and cheese.
- Place another tortilla on top, pressing down gently to secure the fillings.
- Heat a skillet over medium heat and lightly oil or spray with cooking spray.
- Cook each quesadilla for 3-4 minutes on each side until golden brown and cheese is melted.
- Repeat with remaining tortillas and serve hot with your favorite toppings.
Notes
- You can substitute ground chicken for shredded chicken for a different texture.
- Use low-carb tortillas or lettuce wraps for a keto-friendly version.
- Leftovers can be stored in an airtight container for up to 2 days and reheated in an oven or air fryer for best crispiness.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Contains Dairy, Contains Pork
Nutrition
- Serving Size: 1 quesadilla
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 105 mg